Introduction to Pecan Pie Pumpkin Cupcakes
There’s something truly magical about autumn desserts, isn’t there? As the leaves turn and the air gets crisp, I love filling my kitchen with the aromas of fall. Today, I’m excited to share my Pecan Pie Pumpkin Cupcakes with you. These delightful treats blend the comforting flavors of pumpkin and pecan pie into a single, gorgeous cupcake. Whether you’re looking to impress at a gathering or just want to enjoy a cozy evening at home, these cupcakes are perfect for busy moms and professionals alike. Let’s dive into this sweet adventure together!
Why You’ll Love This Pecan Pie Pumpkin Cupcakes
I can’t tell you how many times I’ve reached for these cupcakes when I need a quick dessert that’s both impressive and comforting. They’re easy to make, allowing you to whip them up in just under an hour. The taste? Oh, it’s like autumn on a plate! The blend of pecans and pumpkin creates a rich, moist treat that leaves everyone asking for seconds. Trust me, these cupcakes are a total game-changer!
Ingredients for Pecan Pie Pumpkin Cupcakes
Let’s gather the stars of our show—the ingredients that make these Pecan Pie Pumpkin Cupcakes shine! Each element plays a vital role in creating that magical blend of flavor and texture, so here’s what you’ll need:
- Pumpkin Puree: This brings moisture and that unmistakable fall flavor to our cupcakes. Canned puree works beautifully!
- Brown and Granulated Sugar: A combination of sugars gives sweetness and depth. Dark brown sugar, in particular, adds a hint of molasses.
- Eggs: They act as a binder, helping the cupcakes rise while keeping them tender.
- Vegetable Oil: I prefer using oil for its ability to keep the cupcakes moist. You can swap this for melted butter, but the texture might change a bit.
- All-Purpose Flour: The backbone of our cupcakes, providing structure. You could also experiment with gluten-free flour for a different twist.
- Baking Powder and Baking Soda: These leavening agents give our cupcakes that delightful lift. Make sure they’re fresh for the best results!
- Pumpkin Pie Spice: A warm, cozy blend of spices—cinnamon, nutmeg, and ginger—that captures the essence of fall.
- Milk: This adds moisture to the batter. Whole milk is my go-to, but any milk will suffice, including plant-based options.
- Pecans: Chopped pecans infuse crunch and that classic pecan pie flavor. If you prefer, walnuts make a great alternative!
- Salted Butter: Used in the frosting for richness. I recommend using salted butter to balance sweetness.
- Maple Syrup: It’s the secret ingredient in the frosting that adds a hint of earthiness. You could swap it with honey if that’s what you have!
- Cream: Essential for making that luscious frosting creamy. Heavy cream can be used for a richer texture.
- Chocolate Chips: Mini chips bring a cute touch to our cupcake “stems.” Regular chips work just as well!
Feel free to get creative with these ingredients! I’ve found that having everything at room temperature gives the best results, and remember, detailed measurements are provided at the bottom of this article for your convenience. Happy baking!
How to Make Pecan Pie Pumpkin Cupcakes
Preparing the Pecan Filling
Let’s kick off our journey with the delicious pecan filling! In a small saucepan, combine dark brown sugar, cream, an egg, vanilla extract, salt, and those coarsely chopped pecans. Stir continuously over medium heat until the mixture starts bubbling and thickens—this should take about five minutes. Be patient, as this is where flavors marry to create a heavenly base for our cupcakes. Once thickened, transfer it to a clean bowl and cool completely. Pop it in the fridge to chill, then stir in golden corn syrup for that sweet twist. This step not only ensures a nice consistency but also blends the pecan flavor beautifully. Your taste buds will thank you later!
Baking the Cupcakes
While the pecan filling cools, it’s time to preheat the oven to 350°F (175°C). Don’t forget to line a standard 12-cup muffin pan with paper liners, which will keep your cupcakes from sticking. In a large mixing bowl, whisk together pumpkin puree, granulated sugar, dark brown sugar, room-temperature eggs, and vegetable oil until smooth. You want to create a beautiful batter! Next, sprinkle in the baking powder, baking soda, pumpkin pie spice, and salt. This is where our cupcakes get that lovely autumn aroma! Slowly mix in the flour until just combined, then pour in the milk and whisk until smooth. The key here is not to overmix; we want fluffy, tender cupcakes. Once done, divide the batter evenly among the liners and pop them in the oven.
Cooling and Filling the Cupcakes
After 16 to 20 minutes of baking, your kitchen will be filled with amazing smells! To check for doneness, gently touch the tops of the cupcakes—the surface should feel firm. Once baked, transfer them to a wire rack to cool completely. Now for the fun part! Using a small paring knife, carefully remove a circular section from the center of each cupcake to create a well. Don’t worry if it gets a bit messy; the key is to make a nice space for the pecan filling. Gently fill each well with about a teaspoon of that chilled pecan filling you prepared earlier. Ensure you don’t overfill—nobody likes a messy cupcake! Save any excess filling as a tasty treat for later.
Making the Salted Maple Cinnamon Frosting
Let’s sweeten things up with a luscious frosting! In a large bowl, beat the softened salted butter with maple syrup using an electric hand mixer until it’s light and creamy. Remember, having your butter at room temperature is crucial for fluffiness! Now, gradually add one third of the powdered sugar and beat until well combined. Repeat this with the next third until you have a beautiful, fluffy texture. Next, add vanilla extract and ground cinnamon. For perfect consistency, pour in half of the cream and keep mixing. Finally, add the remaining cream and the last bit of powdered sugar, whipping it until the frosting is ultra-fluffy and pale. This step is key—you want it to have that perfect spreadability!
Decorate Your Cupcakes
With your pecan-filled cupcakes and luscious frosting ready, let’s get decorating! Start by spreading that delightful salted maple cinnamon frosting over each filled cupcake. For an extra touch, take the cupcake cores you removed and slice the bottom off to create flat pieces. Melt some chocolate chips, and use this as ‘glue’ to attach a mini chocolate chip to the top of each core piece, mimicking a pumpkin stem. Gently place these garnishes atop your frosted cupcakes for a festive look. The combination of the autumn flavors and charming decorations makes these Pecan Pie Pumpkin Cupcakes truly irresistible. Enjoy the festive creation!
Tips for Success
- Always check that your ingredients are at room temperature for a smooth batter.
- Take care not to overmix the cupcake batter—gentle folding is key!
- Use an ice cream scoop to fill cupcake liners evenly for a uniform bake.
- Ensure your pecan filling is well chilled for the best filling consistency.
- Experiment with adding different nuts or spices for a unique twist!
Equipment Needed
- Muffin Pan: A standard 12-cup muffin pan is essential. If you don’t have one, use smaller pans or bake in batches.
- Paper Liners: These help your cupcakes release easily. Silicone liners are a great reusable alternative!
- Small Saucepan: For making the pecan filling. Any small pot will work just fine.
- Mixing Bowls: You’ll need a few for combining ingredients. Use whatever size you have on hand.
- Electric Mixer: A hand mixer is great for the frosting, but a whisk works in a pinch!
Variations for Pecan Pie Pumpkin Cupcakes
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend. This allows everyone to enjoy the tasty pumpkin and pecan combo.
- Nut-Free: If you’re catering to nut allergies, simply omit the pecans in the filling and use pumpkin seeds for some crunch inside the cupcakes.
- Spiced Up: Add a pinch of ground nutmeg or cloves to the batter for an extra layer of warm spices that will elevate the autumn flavors.
- Dairy-Free: Use dairy-free butter for the frosting and almond or oat milk to replace regular milk for a delightful vegan option.
- Pumpkin Spice Latte: Make a coffee-infused frosting by adding espresso powder to the frosting for an added caffeine kick that pairs wonderfully with the pumpkin flavors.
Serving Suggestions
- Pair with Coffee: Serve these cupcakes alongside a warm cup of your favorite coffee or a spiced chai for a cozy touch.
- Autumn Fruit Salad: A light, refreshing fruit salad with apples and pears complements the richness of the cupcakes perfectly.
- Festive Presentation: Arrange on a fall-themed platter with decorative leaves for a charming display at gatherings.
FAQs about Pecan Pie Pumpkin Cupcakes
I know you might have some questions about these delightful Pecan Pie Pumpkin Cupcakes. Let’s tackle a few of the most common ones that pop up:
Can I make these cupcakes ahead of time?
Absolutely! These Pecan Pie Pumpkin Cupcakes can be baked a day or two in advance. Just store them in an airtight container at room temperature. Frost them on the day of serving for the best texture and flavor!
Can I freeze these cupcakes?
Yes, you can freeze the un-frosted cupcakes! Simply wrap them individually in plastic wrap and place them in a zip-top freezer bag. They can be frozen for up to three months. Thaw in the fridge before frosting and serving!
What if I don’t have pumpkin pie spice?
No problem! If you don’t have pumpkin pie spice handy, you can mix your own using cinnamon, nutmeg, and ginger. A simple blend of one teaspoon of cinnamon, half a teaspoon of nutmeg, and half a teaspoon of ginger will work wonderfully.
How do I store leftover cupcakes?
If you have any leftovers, store them in an airtight container at room temperature for up to three days or in the fridge for up to a week. Just ensure they’re well covered to keep that delicious moisture intact!
Can I use different nuts in the filling?
Certainly! While pecans give that classic taste, you could use walnuts or hazelnuts for a different twist. Just make sure to chop them coarsely for that perfect crunch in your Pecan Pie Pumpkin Cupcakes!
Final Thoughts on Pecan Pie Pumpkin Cupcakes
As you can see, these Pecan Pie Pumpkin Cupcakes are more than just a dessert; they’re a celebration of flavors that evoke cozy autumn memories. Each bite is a delightful mix of sweet pecan, rich pumpkin, and fluffy frosting that warms the heart. This recipe is perfect for gathering friends and family or simply treating yourself after a long day. I hope you find as much joy in baking these cupcakes as I do. Trust me, they’ll quickly become a favorite in your kitchen, creating delicious moments for everyone to cherish!
Print
Pecan Pie Pumpkin Cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Pecan Pie Pumpkin Cupcakes combining the flavors of pecan pie and pumpkin in a delightful treat topped with salted maple cinnamon frosting.
Ingredients
- 110g packed dark brown sugar
- 30ml light or heavy cream
- 1 large egg
- 0.5 teaspoon pure vanilla extract
- 0.125 teaspoon salt
- 85g coarsely chopped pecans
- 15ml golden corn syrup
- 175ml pure pumpkin puree
- 100g granulated sugar
- 55g packed dark brown sugar
- 2 large eggs, room temperature
- 80ml vegetable oil
- 5ml pure vanilla extract
- 142g all-purpose flour
- 0.75 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 80ml whole milk
- 113g salted butter, softened
- 30ml maple syrup
- 5ml pure vanilla extract
- 160g powdered sugar
- 0.25 teaspoon ground cinnamon
- 30ml cream
- Mini chocolate chips, for stems
- Chocolate chips, for melting
Instructions
- Combine dark brown sugar, cream, egg, vanilla extract, salt, and pecans in a small saucepan. Cook over medium heat, stirring continuously, until the mixture begins to bubble and thickens, about 5 minutes. Remove from heat, transfer to a clean bowl, and cool completely. Refrigerate until well chilled, then stir in corn syrup.
- Set oven to 175°C. Line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk pumpkin puree, granulated sugar, dark brown sugar, eggs, vegetable oil, and vanilla until smooth. Sprinkle in baking powder, baking soda, pumpkin pie spice, and salt. Add flour and mix gently until partially incorporated, then add milk and whisk until smooth.
- Divide batter evenly among the prepared liners. Bake for 16–20 minutes, until the surface is firm to touch and a skewer inserted into the centre emerges clean. Let cupcakes cool completely on a wire rack.
- In a large bowl, beat softened salted butter with maple syrup using an electric hand mixer until light and creamy. Add one-third of the powdered sugar and beat smooth; repeat with the second third. Add vanilla extract, cinnamon, and half the cream; continue to beat until light and fluffy. Incorporate remaining cream and the last third of the powdered sugar, whipping until the frosting is ultra-fluffy and pale.
- Using a small paring knife, remove a circular section from the centre of each cupcake, cutting down about 2 cm to create a small well. Fill each well with approximately 1 teaspoon of the chilled pecan filling.
- Spread salted maple cinnamon frosting over each filled cupcake. Slice the base off each cake core to create flat-bottomed rounds. Melt chocolate chips to create an edible ‘glue.’ Attach a mini chocolate chip to the flat top of each core piece to mimic a pumpkin stem, then gently set these atop each frosted cupcake to garnish.
Notes
- Ensure that all ingredients are at room temperature for best results.
- Chill the pecan filling thoroughly before using it as a cupcake filling.
- For extra flavor, consider adding a pinch of nutmeg to the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
